It’s been a while since I’ve made homemade bagels, but since the weather cooled off to the upper 80′s (side note: since when have I thought the upper 80′s is cool??), I decided it was time to whip up a batch. Here’s my “go to” recipe. It’s one I tweaked from Cloverlane.
Bread machine Bagels
1 c. water
3 c. white flour with germ (you can sub all purpose)
2 tsp salt
2 1/4 tsp instant yeast
2 TB honey or maple syrup
2 TB molasses (for the boiling water bath)
pot of water
toppings (salt, dried onion, sesame seed, cinnamon sugar, etc)
Mix the first five ingredients in the order recommended in your bread machine and set the dough cycle.
When complete, divide into 8 balls. Slightly flatten them and poke a whole in the center with your thumb, stretching it all around the bagel. Set on a lightly floured counter top (I use my pizza peel) and let rise for 30-60 minutes depending on the temp of your kitchen.
Once risen, bring a large pot of water to a boil and drizzle in your molasses. Drop each bagel into the water and boil for 2 minutes on each side. Drain on a clean kitchen towel for a few minutes, then dip into your toppings. Bake for 20-25 minutes at 375.